1 Cup of dry organic chickpeas.
Ĺ cup of extra virgin organic olive oil
Ĺ cup organic Tahini
4 to 6 organic garlic cloves
1/4 cup of organic lemon juice
Ĺ teaspoon of Sea Salt
Ĺ cup of water from the chickpeas (or more)
Soak chickpeas overnight.
Cover peas with enough water and bring to boil.
Boil long enough to make sure the chickpeas are soft. (I use a pressure cooker to reduce the cooking time. With the pressure cooker, it still takes about 45 minutes to cook before they are soft. If you do not use a pressure cooker it may take up to two hours before they are soft enough to blend).
Drain the chickpeas, but save the water for later use.
Put the chickpeas into a blender. Add all of the liquid ingredients
except the water. Blend until smooth. Add the water as needed. You may need to add more water if your mixture does not blend well.
Now add the tahini and Sea Salt . Blend again until smooth.
Now add the garlic cloves and blend again.
The mixture should be about the consistency of mayonnaise. If it is not add more olive oil or water or a bit of both until you get the right consistency.
Put the Hummus into a bowl and refrigerate overnight.
Next day, EAT and enjoy. The consistency should be about that of soft ice cream. If you can put in a chip and it does not break you probably have the right consistency.
NOTE: I use a Vita Mix to make my hummus. I add all of the ingredients all at once except for the tahini. I have used a blender once and it did not blend as well as the Vita Mix, but it wasn't a very powerful blender.